Jason Bagley has posted some jolly useful braai tips on his blog but, oink, oink, advises his readers to "let the women take care of the salads". Here, for Jason, are some of my killer braai salads. I challenge him to make them, all by himself, and post the photographic proof on his blog.
Couscous, Feta & Pea salad with Naartjie dressing
For the dressing:
2 cloves garlic, crushed
Juice of two naartjies
Juice of half a lemon
3 T white wine vinegar
½ tsp dry mustard powder
½ tsp paprika
1 ½ tsp ground cumin
1 ½ tsp ground coriander
3/4 cup olive oil
Salt and freshly ground black pepper
For the salad
3 cups dry couscous
1 tsp powered chicken or vegetable stock
Boiling water
1 tin chickpeas, drained and rinsed
Finely grated rind of two naartjies
2 cups frozen peas, microwaved or boiled until just cooked
6 baby marrows, thinly sliced
4 carrots, coarsely grated or finely shredded
Big handful fresh parsley, chopped
To garnish:
½ cup finely chopped mint and/or coriander
Salt and pepper
3 discs feta cheese
3 tsps toasted sesame seeds
Place all the dressing ingredients in a bowl and whisk together well.
Make up the couscous according to the packet instructions, adding the powdered stock to the boiling water. Fluff with a fork. Allow to cool for a few minutes. Tip into a large deep mixing bowl, and add the all the remaining salad ingredients, reserving half a cup of grated carrot. Pour over the dressing and toss again. Add salt and pepper to taste. Now tip the salad onto a big, flat platter (a pretty one, Jason). Crumble the feta in a ring around the edge of the bowl, pile the remaining grated carrot in the middle and scatter generously with parsley and sesame seeds. Serves 6-8
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